Cooking Tips: you can add a 1-2 tablespoon of cheese whiz to make it more cheesy. It will add saltiness, so adjust taste as necessary.

INSTRUCTIONS:In a pan, sauté garlic and onion in butter over low heat until fragrant. Set aside.

In a soup pot, cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Pour cold milk and whisk continuously until becomes thick roux. Add in the chicken stock and continue to simmer for 20 minutes.

Add the broccoli, carrots, sauteed garlic and onions. Cook over low heat 20-25 minutes. Once the vegetables are tender add in heavy cream or all purpose cream.Season with salt and pepper to taste. Transfer in blender to purée or use electric hand blender. I didn’t use blender.

Return to heat and add lots of cheese. Stir in nutmeg. Serve hot in a bread bowl. Enjoy!

You may also check our delicious perfect match Chicken Fingers and Calamari Recipe: